How to make eating vegetables a lot more exciting
Forget overcooked carrots and tinned peas, these easy hacks will make eating vegetables much more exciting
Vegetables are essential to a healthy diet, but the fact we should be eating them doesn’t necessarily make us want to eat them.We took part in a vegetable masterclass, run by organic food supplier Riverford, to find out how to use vegetables for more exciting meals.
Read on to find out more…
Making dips
Dips are a great way to use leftover vegetables and turn them into something you’ll want to snack on again and again. Try this Moroccan spiced carrot dip, which only requires your leftover carrots along with store cupboard ingredients and spices. Blending up a dip like that requires zero fuss and is a great way to consume some of your five-a-day.
Who needs crisps?
Crisps might seem like a great pairing with dips like this, but there are hundreds of different vegetables that have the same kind of crunch and a lot more nutrients.
As part of the Riverford masterclass, we tried making raw Kohlrabi chips. An underrated vegetable, which is a part of the cabbage family, Kohlrabi actually has a delicious bite, and provides a really tasty snack. Simply peel and slice the vegetable into half-moon shapes, and you’re good to go.
If you can’t get your hands on a vegetable like Kohlrabi, try slicing carrots, celery, cucumber, peppers, sugar snap peas, radishes or asparagus. These veggies are all deliciously crunchy and are perfect with a soft and flavoursome dip.
Don’t overcook
The easiest way to ruin vegetables is to overcook them. It’s a crime we are all guilty of.
Ever wondered why Sunday dinner veg is the least tasty thing on the plate? It’s probably because it's has been cooked for almost as long as the roast beef.
Most veg only needs a few minutes if you’re boiling it,; and if you’re roasting, then about half an hour should do the trick. The reason vegetables are so bright is because they’re packed full of nutrients. If you’re cooking broccoli until it’s a dull green colour, then not only are you losing flavour, but you’re also losing most of the nutrients. The rawer the better.
Peel or chop them differently
The key to making vegetables more exciting is knowing how to use them properly. When faced with a fridge full of veg and little time, it seems easier just to chop and slice veggies in the way we already know. In most cases, just cutting veg into small chunks doesn’t allow for much variety when it comes to preparing a dish.
Instead of butchering your courgette, try peeling it to release soft slithers, perfect for pairing with a salad, like this courgette, fennel and kohlrabi salad.
Alternatively, turn them into spaghetti/noodles as a replacement for pasta as shown in this courgette spaghetti with meatballs recipe.
Use them as a replacement for carbs
On that note, replacing carbs with veggies is a great way to feel like you’re indulging without the unnecessary calories. Try mashing carrot and suede instead of potato, or seasoning and baking courgette and butternut squash strips to make healthy fries.
Bulk them up to make a hearty meal
If you think you can’t fill up on vegetables, think again. The trick to a hearty meal is bulking up the good stuff. Choose your vegetables wisely and opt for some pulses to add a bit of extra substance. Try making a veggie curry like this squash and chickpea recipe, which provides some of your five-a-day, while keeping you fuller for longer.
Eat in season
Eating seasonal vegetables will mean they’re fresher, tastier and more natural than they would be throughout the rest of the year. Take a look at our foods in season page to find out what’ll be most tasty each month, and some great recipe ideas.
Want to try your hand at a Riverford veggie masterclass? Find out more at the Riverford website
You might also enjoy:
Roasted vegetable couscous recipe
Dean Edwards' roasted vegetable feijoada recipe
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